Food and Nutrition Fall 2020-1st Block Assignments
- Instructor
- Dianna Glenn
- Term
- 2020-2021
- Department
- CTE
- Description
-
Upcoming Assignments
No upcoming assignments.
Past Assignments
Due:
ServSafe Practice Test
Click on the edulastic link and take the ServSafe practice test. You have until Wednesday at 11:00pm to complete it!
Due:
Interactive NB: Government Agencies
Due:
Government Agencies: Review
Due:
ServSafe Post-Test
Log on to the attached link for edulastic and take your Pre-Test/Post-Test. Remember to take your time and do your best!
Due:
Bell Ringer: 12/3 and 12/4
If you complete this in class with me you do not have to complete it again!
Due:
ServSafe Chapter 10 Test
Log on to Edulastic using the link attached and take the Chapter 10 Test. You have until 11:59pm on Wednesday December 2nd!
Due:
Bell Ringer: Now We're Cooking (Temp. Review)
Due:
Interactive NB: 3 Compartment Sink
Due:
Chapter 10 Study Questions
Do not attempt to answer these questions w/out watching the video and reading through the Power Point!
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Interactive NB: Safe Facilities and Pest Management
Due:
Bell Ringer 11/16 and 11/17
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Chapter 9: Study Questions
Due:
Sarah's Sandwiches
Highlight within the passage what Dora did wrong!
Due:
Interactive NB Activity: HACCP Principles
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HACCP Scenarios Wkst.
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Chapter 8: Study Questions
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Chapter 7: Interactive NB: Label It! and Hot vs. Cold!
Due:
Chapter 7 Discussion Questions, Case Studies, and Study Questions
Make sure you are answering the discussion questions and case studies in their entirety!
Due:
Applying Knowledge: Re-Serve or Throw Out? and Is It Being Served Safely?
Make sure if you are submitting on Google Classroom you take pictures/submit both pages!
Due:
Bell Ringer: 10/28/20
Due:
Bell Ringer: 10/26/20
Use your power point to help answer the questions!!!!! The last couple of questions are practice certification questions we will discuss in class!
Due:
Applying Knowledge: Is It Safe?
Make sure you answer both pages and if you are submitting it on Google Classroom take a picture/submit both pages!
Due:
Discussion Questions, Study Questions, and Case Studies
Use the answer sheet attached and answer the discussion questions, study questions, and two case studies. Make sure to answer the case studies in their entirety. I will not give you the points if you don't answer them completely!
Due:
Interactive Notebook: Internal Cooking Temps.
Due:
Bell Ringer: 10/16/20
Due:
Cooling Food and Is It Hot Enough?
Due:
Applying Knowledge: "What's the Problem?" and "Was It Prepped Correctly
Answer the questions on the two attached worksheets. Make sure to answer them correctly and completely!
Due:
Now We're Cooking!
Label each picture with the proper internal cooking temperature.
Due:
Mid-Term Exam
Mid-Term Exam:
1. Click on the attached link for Edulastic
2. Sign in with Google
3. Click on ServSafe Mid-Term Exam
4. Complete the Mid-Term Exam
**** You have from Wednesday 8:00am until Thursday 11:59pm to complete the exam. You are only allowed to attempt/submit the TEST once, meaning once you click the link for ServSafe Mid-Term you have to complete it, you can't close it a go back later! Also this test is timed, you have 90 minutes once you click on the ServSafe Mid-Term link to complete the test. Let me know if you have any questions....Good Luck!
1. Click on the attached link for Edulastic
2. Sign in with Google
3. Click on ServSafe Mid-Term Exam
4. Complete the Mid-Term Exam
**** You have from Wednesday 8:00am until Thursday 11:59pm to complete the exam. You are only allowed to attempt/submit the TEST once, meaning once you click the link for ServSafe Mid-Term you have to complete it, you can't close it a go back later! Also this test is timed, you have 90 minutes once you click on the ServSafe Mid-Term link to complete the test. Let me know if you have any questions....Good Luck!
Due:
Mid-Term Exam/Test Study Guide
Answer the following questions and use them to study for your Mid-Term!
Due:
Interactive Notebook: Receiving Temperatures
Due:
Interactive Notebook: Food Storage
Due:
Study Questions #'s 1-10 and Case Study: Alyce
Answer the following study questions and case study. Alyce has done five things wrong, you need to at least have four out of the five for credit!
Due:
Chapters 4&5 TEST
Chapter 4&5 TEST:
1. Click on the attached link for Edulastic
2. Sign in with Google
3. Click on Chapter 4&5 TEST
4. Complete the TEST
**** You have from 8:00am-11:00pm to complete the test. You are only allowed to attempt/submit the TEST once, meaning once you click the link for Chapter 4&5 Test you have to complete it, you can't close it a go back later! Also this test is timed, you have 60 minutes once you click on the Chapter 4&5 link to complete the test. Let me know if you have any questions....Good Luck!
1. Click on the attached link for Edulastic
2. Sign in with Google
3. Click on Chapter 4&5 TEST
4. Complete the TEST
**** You have from 8:00am-11:00pm to complete the test. You are only allowed to attempt/submit the TEST once, meaning once you click the link for Chapter 4&5 Test you have to complete it, you can't close it a go back later! Also this test is timed, you have 60 minutes once you click on the Chapter 4&5 link to complete the test. Let me know if you have any questions....Good Luck!
Due:
Interactive Notebook: Flow of Food Vocabulary
Due:
Exit Ticket: 9/30/20
Due:
What's My Discard Date?
Read the following scenarios and pick out what the discard date would be. Remember even is food is being kept in the cooler at 41 degrees or below you can only keep it for 7 days! So for example, the sandwiches, soups, etc. at Balestra's......if you look on the plastic container it will have a "Use/Sell By Date"......Whatever date is on there count 7 days back and that is when is was made or prepared. After the 7 days are up, the food has to be thrown away! Now also watch your ingredients, if they expire before the 7 days then you have to throw the food away when the particular item expires!
Due:
Bell Ringer: 9/28/20
Due:
Chapter 4 Study Questions #'s 1-10 and Case Study: Annie
Answer the attached study questions and read about what poor Annie did wrong!
Due:
Worksheet: "What Type of Thermometer Do I Use?"
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Chapter 3 Study Questions #'s 1-10 and Case Study: "What Did Robert Do Wrong?"
1. Answer the study questions
2. Name at least 5 out of the 8 things Robert has done wrong throughout his day at work
2. Name at least 5 out of the 8 things Robert has done wrong throughout his day at work
Due:
Chapter 3 TEST
Chapter 3 TEST:
1. Click on the attached link for Edulastic
2. Sign in with Google
3. Click on Chapter 3 TEST
4. Complete the TEST
**** You have from 8:00am-11:00pm to complete the test. You are only allowed to attempt/submit the TEST once, meaning once you click the link for Chapter 3 Test you have to complete it, you can't close it a go back later! Also this test is timed, you have 60 minutes once you click on the Chapter 3 link to complete the test. Let me know if you have any questions....Good Luck!
1. Click on the attached link for Edulastic
2. Sign in with Google
3. Click on Chapter 3 TEST
4. Complete the TEST
**** You have from 8:00am-11:00pm to complete the test. You are only allowed to attempt/submit the TEST once, meaning once you click the link for Chapter 3 Test you have to complete it, you can't close it a go back later! Also this test is timed, you have 60 minutes once you click on the Chapter 3 link to complete the test. Let me know if you have any questions....Good Luck!
Due:
Interactive Notebook: Hand Washing and Good Chef vs. Bad Chef
Attached are the two notebook activities for this chapter.....as always let me know if you have any questions!
Due:
What are three situations in which you would have to exclude a worker from working in the restaurant and why? How does deciding whether to restrict vs. exclude someone from work differ when serving a high risk population?
After watching the video, answer the above questions in complete sentences. Remember do not copy another classmates response, make sure your response is original if you want credit!
Due:
Proper Glove Usage: "Try Your Hand"
1. Watch the attached video on proper glove usage
2. Look at the attached flyer
3. Answer the "Try Your Hand" Worksheet
2. Look at the attached flyer
3. Answer the "Try Your Hand" Worksheet
Due:
Applying Knowledge: When to Wash Your Hands? and Is That Right?
Answer the following worksheet to help with your understand of when to wash your hands!
Due:
Interactive Notebook: Food Allergies
This is the next "foldable" that goes in your interactive notebook. Once you are finished, just like we have done previously, take a picture and submit it to me.
Due:
Chapter 2 TEST
Chapter 2 TEST:
1. Click on the attached link for Edulastic
2. Sign in with Google
3. Click on Chapter 2 TEST
4. Complete the TEST
**** You have from 8:00am-11:00pm to complete the test. You are only allowed to attempt/submit the TEST once, meaning once you click the link for Chapter 2 Test you have to complete it, you can't close it a go back later! Also this test is timed, you have 60 minutes once you click on the Chapter 2 link to complete the test. Let me know if you have any questions....Good Luck!
1. Click on the attached link for Edulastic
2. Sign in with Google
3. Click on Chapter 2 TEST
4. Complete the TEST
**** You have from 8:00am-11:00pm to complete the test. You are only allowed to attempt/submit the TEST once, meaning once you click the link for Chapter 2 Test you have to complete it, you can't close it a go back later! Also this test is timed, you have 60 minutes once you click on the Chapter 2 link to complete the test. Let me know if you have any questions....Good Luck!
Due:
Study Questions Chapters 2 and 3
Answer the following questions on the attached answer sheet!
Due:
Applying Knowledge: Keeping Customers with Allergies Safe
1. Read the following scenarios
2. Decide if the employee did everything correct or not, EXPLAIN why or why not!! Do not submit yes or no answers, you will not receive credit
2. Decide if the employee did everything correct or not, EXPLAIN why or why not!! Do not submit yes or no answers, you will not receive credit
Due:
Interactive Notebook: FATTOM
Attached is your interactive Note Book Activity for this Chapter. I have attached sample pictures of what it should look like when completed. Once it is completed take two pictures (just like the ones I have attached) and submit the assignment! Let me know if you have any questions. Remember if you don't have a printer....improvise!
Due:
Jennifer works as the general manager of the local House of Burgers and Wings restaurant. Considering what two items the restaurant is popular for serving, what TWO specific biological contaminants should Jennifer be most concerned about possibly passing along to the customers? What is the best prevention method for preventing her customers from getting a food-borne illness from these two named contaminants? Would your answer be different if I said Jennifer managed Joe's Fish and Oyster House? Explain.
So lets put on our thinking caps this Tuesday morning! Answer the above questions (3 in total) using complete sentences, and explain your answer/reasoning. Do not just copy what another student above you has submitted, otherwise you will receive zero credit. It needs to be in your own words! Let me know if you have any questions.
Due:
Applying Your Knowledge: Best Defense
1. Watch the video explaining ALERT: The Food Defense Program
2. Answer the attached worksheet putting an "X" or identifying the practices that may present a risk to food safety
2. Answer the attached worksheet putting an "X" or identifying the practices that may present a risk to food safety
Due:
Applying Knowledge: Who am I? and How to Control Them?
Using your knowledge of biological contaminants, answer the following two worksheets!
Due:
Food borne Illness Worksheet
Answer the questions on the following worksheet and also fill in the chart. For example:
Shigella:
Source: feces of humans that are sick, flies transfer from feces to food
Food Linked: foods touched with hands Ex. Salads containing TCS foods Foods that have contact with contaminated water for example, produce
Prevention: wash your hands, control flies, if a food handler is sick with Shigella exclude them from the operation (go home!)
Shigella:
Source: feces of humans that are sick, flies transfer from feces to food
Food Linked: foods touched with hands Ex. Salads containing TCS foods Foods that have contact with contaminated water for example, produce
Prevention: wash your hands, control flies, if a food handler is sick with Shigella exclude them from the operation (go home!)
Due:
Exit Ticket: 9/2/2020
After reading through the Chapter 2 power point and watching the Chapter 2 video, answer the following questions!
Due:
Gross Contaminant Story Assignment
Attached you will find the instructions/guidelines for this assignment. Make sure you follow the instructions or points will be deducted. I have also attached a sample story (make sure to put yours in the correct format) however, do not copy from the sample story. The story you submit must be an original story. As always if you have any questions let me know!
Due:
Chapter 1: Interactive Notebook: Title Page, Table of Content, High Risk Populations, and TCS Foods
You will be creating an interactive notebook for this class. Each chapter has one or sometimes two interactive notebook activities. If you have access to a printer, whether at home or at BCHS (while you are attending your hybrid classes), print the handout and then glue it in your composition (or spiral) notebook. I will always attach sample pictures of what I'm expecting your fold-able to look like. If you do not have access to a printer then create/draw your own on paper. The more creative the better! Submit the pictures of your notebook once you have completed it!
Due:
ServSafe Chapter One TEST
Here is your Chapter One TEST! Remember to take this test with Edulastic you need to be on a laptop or regular computer. If you attempt to take it on a phone or tablet it will not work. Click on the link attached and then click on "sign in with google" and put your school email in. It is my understanding that after that you will be good to go. Let me know if you have any problems!
Due:
Study Questions #'s 1-8 and Case Study: "What Did Lucas Do Wrong?"
Use the answer sheet attached and answer the Study Questions and the Case Study. You MUST answer the case study in complete sentences and explain specifically what Lucas did wrong or right. One word answers = no credit!
Due:
Government Agencies
You will be responsible for distinguishing between government agencies involved in food safety. Please review the following slide and then complete the Applying Your Knowledge: "Who Does What?" worksheet and submit.
Due:
Categorize the Contaminant Wkst.
Look at the various contaminants on the attached worksheet. Are they Physical (P), Chemical (C), or Biological (B)? Make your own answer sheet using google docs, put the food and the corresponding letter and submit it!
Due:
Fall 2020 Syllabus
You should have received a copy of the syllabus at Cardinal Kick Off however, please see I have it attached here as well. Please sign and have your parents sign/fill out the Acknowledgement Agreement which is the last page of the Syllabus. Screen shot a picture of it signed/filled out and submit it to google classroom.
Due:
Bell Ringer: TCS Food....Yes or No? 8/21/2020
Below is a worksheet that you will complete as your bell ringer for today! Next to the food item put a Y for yes if it is a TCS food or N for no if it isn't a TCS food then submit it back in google classroom!
Due:
Exit Ticket: 8/20/20
After watching the videos and reading over the power point you should be able to answer the following questions regarding key concepts discussed in Chapter 1. Answer the following questions on a google doc (type the question first then your response) and then submit the google doc! ****Title the Google Doc Exit Ticket 8/20/20****
Due:
Bitmoji Virtual Locker
Create your own bitmoji virtual locker using the template attached. In the text box type Hello my name is__________ and then using bullets explain what and why you included certain things in your locker. To add things to your locker click the insert button and you can either search the web or download an image you have saved to your computer/drive. I searched images that were transparent so they would not have a border around them. Ex. Coffee Cup transparent image. Submit it as an assignment but also post it to the stream so everyone else in the class can see your locker and get to know you! The more creative the better however, as always be "virtual" classroom appropriate :)